I pulled some pork chops out of the freezer and decided to use them for Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano so I could take better photos and entice you to try these grilled pork chops that I first made over ten years ago! And these pork chops were just as delicious as I remembered them, and even though I struggled a bit with the new photos the pork chops were devoured by all! These tasty pork chops are low-carb, Keto, low-glycemic, and South Beach Diet friendly and if you choose the right ingredients they can easily be gluten-free or Paleo.

I’ve shared a few recipes for grilled pork chops through the years, including one that a Lake Powell client used to call the best pork chops in the world, and this recipe is is another winner for pork cooked on the grill; I loved how the touch of cumin and oregano in the marinade worked with the flavor of the grilled pork. I used thick bone-in pork chops from Costco, and when I opened the package they weren’t even all the same cut of pork chops, which didn’t make for great photography results but didn’t stop us from enjoying them. I think using a marinade is a great way to keep the meat moist when you’re grilling pork chops, and these pork chops were juicy and delicious, definitely a tasty idea for a summer dinner!

What if you don’t have an outdoor grill?

Pork chops like this can easily be cooked on a stovetop grill pan (affiliate link) or a George Foreman Grill (affiilate link) with great results. And when you use one of those methods, you can make juicy pork chops any time of year; enjoy!

How to Make Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano:

(Scroll down for complete recipe with nutritional information.)

I don’t mind grilled pork chops with a little fat on the edges, but I trim thicker pieces of fat; take your choice on how much trimming you prefer.

Put pork chops in a large Ziploc bag, pour marinade over, seal bag, and marinate in the fridge for 4-6 hours (or longer won’t hurt if you want to marinate all day while you’re at work.)

When it’s time to cook, spray the grill with non-stick spray or olive oil and then preheat the grill to medium-high heat while you drain the pork chops and let them come to room temperature. (George Foreman Grills or stovetop grill pans only need to be preheated for a few minutes.)

If you want criss-cross grill marks lay the pork chops at an angle across the grill grates.

When you can lift the edge of one pork chop and see good grill marks (about 3-4 minutes) rotate the pork chops so they’re going the opposite way and cook about 3-4 minutes more.

Check grill marks again and when you’re happy with them, turn pork chops over and cook about 3-5 minutes more on the second side, or until pork is cooked though.

Put pork chops in a heavy Ziploc bag or plastic dish with a lid, then pour marinade over. Let pork chops marinate 4-6 hours in the refrigerator. (They can be marinated all day while you’re at work too.)

When you’re ready to cook, take pork chops out of the refrigerator, drain off the marinade, and let them come to room temperature while you preheat the grill.

For an outdoor gas or charcoal grill, spray grill grates with non-stick spray or olive oil; then preheat the grill to medium-high before you start to cook. (You can only hold your hand there for a few seconds at that heat.)

To get criss-cross grill marks, lay the pork chops at an angle across the grill grates for 3-4 minutes, then lift up the edge to check the grill marks and rotate pork chops the opposite way and cook 3-4 minutes more.

When you have good criss-cross marks, turn pork chops over and cook about 3-5 minutes on the other side. Start to check pork after about 3 minutes, I highly recommend using an Instant-Read Meat Thermometer (affiliate link) to check that pork has reached the safe temperature of 145F/63C that's recommended for grilled pork but if you don't have a meat thermometer, pork should feel firm but not hard to the touch when it's done.

Remember that the George Foreman grill cooks both sides at once, so grilling time is about half as long for that kind of grilling device. Grilled meats continue to cook for a few minutes when you take them off the grill, so don’t overcook.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano are a perfect main dish for any phase of the South Beach Diet, or any low-carb eating plan, including Keto. If you use Tamari Gluten-Free Soy Sauce or sub Coconut Aminos for the soy sauce, this recipe can easily be gluten-free or Paleo.

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Sounds good. I always marinate my pork and chicken before grilling. It makes it so much more flavorful, juicy and tender. Instead of using store-bought soy sauce, I make a very low sodium soy sauce substitute.

Ha ha, can’t remember if I ever made these, but I am now. That marinade sounds delicious. Thank you. My goal is to write the recipes on a card when I make them AND love them. Much easier to go through my recipe box and KNOW I made it.

These look terrific for the grill! My husband has requested that I begin serving up some lower carb recipes in anticipation of swimsuit season, so I’ll be looking to your site for some inspiration quite often!